6 medium sized new potatoes
25 g (1 oz) black caviar or lumpfish roe
25 g (1 oz) red caviar or lumpfish roe
8 hard-boiled egg yolks, crumbled
3 lemons, quartered
25 g (1 oz) black caviar or lumpfish roe
25 g (1 oz) red caviar or lumpfish roe
8 hard-boiled egg yolks, crumbled
3 lemons, quartered
method
1. Cook the potatoes in a large pot of boiling water until they are tender, about 20 to 30 minutes. Drain well.
2. When the potatoes are cool enough to handle, cut them in half lengthwise.
3. Scoop a small pocket out of each half with a teaspoon.
4. Fill six of the potato halves with the black caviar; fill the remaining halves with the red caviar.
5. Sprinkle the crumbled egg yolks over each potato.
6. Put both a red and black potato half on each plate and garnish with lemon wedges.
2. When the potatoes are cool enough to handle, cut them in half lengthwise.
3. Scoop a small pocket out of each half with a teaspoon.
4. Fill six of the potato halves with the black caviar; fill the remaining halves with the red caviar.
5. Sprinkle the crumbled egg yolks over each potato.
6. Put both a red and black potato half on each plate and garnish with lemon wedges.
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